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1
Heat extra virgin olive oil in heavy large saucepan over medium-high heat.
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2
Add in grnd beef and minced onion and cook till beef is brown, breaking up beef with fork, about 15 min.
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3
Fold in tomato sauce, red wine, parsley, crumbled oregano and grnd cinnamon.
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4
Simmer till mix thickens and is almost dry, stirring occasionally, about 20 min.
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5
(Can be prepared 1 day ahead.
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6
Cover tightly and chill.)
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7
Preheat oven to 350 degrees.
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8
Heat butter in heavy medium saucepan over medium low heat.
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9
Add in flour and stir 1 minute.
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10
Gradually add in lowfat milk, whisking till smooth.
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11
Boil till thick, stirring constantly, about 2 min.
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12
Beat Large eggs in small bowl to blend.
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13
Whisk small amount of lowfat milk mix into Large eggs.
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14
Return mix to saucepan.
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15
Bring to boil, whisking constantly.
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16
Remove custard from heat.
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17
Stir in 1/2 c. grated Parmesan cheese.
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18
Season custard to taste with salt and pepper.
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19
Butter 13 x 9 x 2 inch glass baking dish.
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20
Arrange half of eggplant in bottom of dish.
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21
Season with salt and pepper.
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22
Spread meat mix over.
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23
Top with remaining eggplant.
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24
Pour warm custard cheese sauce over eggplant.
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25
Sprinkle with remaining 1/2 c. Parmesan.
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26
Cover loosely with foil and bake 1 hour.
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27
Uncover and continue baking till golden brown and bubbling on edges, about 10 min longer.
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28
Cold 10 min.
